LindsayDunn228
<font color=teal>Quite a hunk of man, isn't he???<
- Joined
- Dec 21, 2004
- Messages
- 10,787
Sorry about that little recipe mix-up. 
I fixed it 
Tonight I am making the Not-sagna Pasta Toss. Recipe is on page 1. I don't make it very often because it's a little more work than I normally do at dinner, not to mention it's very rich and I want to keep it a special dish. I am making salad and bread to go with it.
I was talking to my trainer/friend Laura yesterday and telling her about this dish. You should have seen her face. She was practically drooling!!! I then invited her and her husband to come eat with us (it makes a TON!). While running through her mental schedule, I then offered to bring her some on Thursday for lunch. She brightened and told me her husband had a late meeting and she was on her own for dinner and that just made her day!!
Sorry, I get excited over little things like that. It's a compliment
WFD at your house?
Just noticed this recipe hasn't been listed. Here you go:
Not-sagna Pasta Toss
1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi *I use penne or mini-penne*
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm *I omit this*
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes *I use tomato sauce*
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
I fixed it Tonight I am making the Not-sagna Pasta Toss. Recipe is on page 1. I don't make it very often because it's a little more work than I normally do at dinner, not to mention it's very rich and I want to keep it a special dish. I am making salad and bread to go with it.
I was talking to my trainer/friend Laura yesterday and telling her about this dish. You should have seen her face. She was practically drooling!!! I then invited her and her husband to come eat with us (it makes a TON!). While running through her mental schedule, I then offered to bring her some on Thursday for lunch. She brightened and told me her husband had a late meeting and she was on her own for dinner and that just made her day!!
Sorry, I get excited over little things like that. It's a compliment
WFD at your house?
Just noticed this recipe hasn't been listed. Here you go:
Not-sagna Pasta Toss
1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi *I use penne or mini-penne*
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm *I omit this*
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes *I use tomato sauce*
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
! After 35 years in construction he is not supposed to get a day off.....I should have insisted that it be in my contract!
